Turkish Lamb Köfte with Charred Eggplant & Bulgur Pilaf

Ingredients

• 10 oz ground lamb, lean
• 0.5 medium red onion, finely minced
• 3 tbsp fresh mint, finely chopped
• 3 tbsp fresh parsley, finely chopped
• 1 tsp cumin, ground
• 0.5 tsp sumac
• 0.5 tsp paprika, smoked
• 2 cloves garlic, minced
• 2 tbsp whole wheat breadcrumbs
• 1 large egg
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 1 medium eggplant, cut into 1-inch rounds
• 1.5 tbsp pomegranate molasses
• 3 tbsp extra virgin olive oil, divided
• 0.75 cup bulgur wheat
• 1.5 cups vegetable broth
• 2 tbsp pine nuts, toasted
• 0.5 whole lemon

Instructions

1. 1

   Toast pine nuts in a dry skillet over medium heat for 2 minutes until fragrant; set aside.

2. 2

   In a bowl, combine lamb, red onion, mint, parsley, cumin, sumac, paprika, garlic, breadcrumbs, egg, salt, and pepper. Mix gently until just combined. Form into 8 meatballs.